Description

This is not your average bundt cake. A Pillsbury Bake-Off winner from 1963, Kentucky butter cake may be the most tender and moist of all bundt cakes. The reason? Vanilla-infused melted butter is poured over the cake while it's still warm, soaking into every nook and cranny. The resulting cake is buttery and sweet with a golden, sugary crust.

Directions

1. Gather the cake ingredients.
2. Preheat the oven to 325 F. Generously grease and flour a 12-cup bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the bundt pan.
3. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, softened butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda. Beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 minutes longer.
4. Spoon the batter into the prepared cake pan and spread evenly.
5. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze

1. Meanwhile, gather the glaze ingredients.
2. In a small saucepan over low heat, combine the sugar, butter, water, and vanilla. Cook, stirring, just until the butter melts. Do not bring the mixture to a boil.

Finish the Cake

1. Once the cake has finished baking, move it to a rack and leave it in the pan. Pierce it all over with a fork or skewer.
2. Pour the hot butter glaze over the warm cake.
3. Let the cake stand 5 to 10 minutes, or until the glaze is absorbed. 
4. Carefully turn it out onto a cake plate. Cool and serve, sprinkled with confectioner's sugar if desired. Enjoy.